awns and avocado tostadas Donegal Catch

Prawn and avocado tostadas

Tostada is the name given to various dishes in Mexico and other parts of Latin America which include a toasted tortilla as the main base of their preparation. We have created this beautiful prawn and avocado tostada recipe to inspire you for Christmas or New Years starters or snacks.
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6 corn tortillas

Olive oil, for brushing

200 grams Green Isle Frozen prawns, defrosted

½ cucumber, finely diced

1 avocado, finely diced

1 red onion, finely diced

Juice of 1 lime

1 tablespoon fresh coriander, chopped, plus extra leaves to garnish

Salt and freshly ground black pepper


  1. Preheat oven to 220 C / 200 C fan.
  2. Lay the corn tortillas on a chopping board and using a 6 cm round cookie cutter, cut out rounds from the tortillas - you should get 2 from each tortillas, leaving you with 12 tostadas.
  3. Lay the rounds on a lined baking tray and lightly brush both sides with olive oil.
  4. Bake for 5 minutes and then flip them over and continue baking for another 5 minutes. The tostadas should be golden brown and crispy. Set them aside to cool.
  5. Whilst the tostadas are cooling, roughly chop the prawns and transfer to a small saucepan. Add the butter and the juice of ½ a lime and gently heat, for about 3 minutes, just to warm the prawns through
  6. Whilst the prawns are warming, add the cucumber, avocado, red onion, remaining lime juice, coriander and some salt and pepper to a bowl and stir to combine.
  7. Pile the salsa onto the cooled tostadas and top with the warmed prawns.
  8. Serve with some extra lime wedges and some coriander leaves to garnish.

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